Carrot Cake Cupcakes


5 cups flour
4 tsp baking soda
2 tsp salt
2 tsp cinnamon
4 cups sugar
2 cups oil
4 tsp vanilla
4 eggs
4 cups shredded raw carrots
16 oz can crushed pineapple, drained
1 cup raisins
1 cup pecans, chopped


Combine first four ingredients and set aside. In separate bowl combine sugar, oil, vanilla and eggs. Stir in flour mixture until combined. Add rest of ingredients and mix well. Filled greased or lined jumbo muffin tins 3/4 full and bake at 325 for 40 minutes. If making regular sized cupcakes bake for 20 minutes. Decorate with cream cheese frosting.

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